10 Pound Melons
All Grain Recipe
Submitted By: FlintIronstag (Shared)
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Brewer: Chris James | |
Batch Size: 5.50 gal | Style: American Wheat or Rye Beer (6D) |
Boil Size: 7.74 gal | Style Guide: BJCP 2008 |
Color: 3.4 SRM | Equipment: Electric Brewery |
Bitterness: 21.9 IBUs | Boil Time: 60 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
ABV: 5.9% | Taste Rating: 40.0 |
Ingredients
Amount |
Name |
Type |
# |
5.50 gal |
Billings MT |
Water |
1 |
5 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
4 lbs 4.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
5 lbs |
Fruit - Watermelon (0.0 SRM) |
Adjunct |
4 |
1.00 oz |
Willamette [5.5%] - Boil 60 min |
Hops |
5 |
0.50 oz |
Willamette [5.5%] - Boil 10 min |
Hops |
6 |
0.50 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
7 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
Taste Notes
Crisp summer wheat with a fantastic watermelon aftertaste. Will brew again!Notes
First watermelon addition is 5lbs of chunked watermelon at flameout. Use a muslin bag for easier extraction. Allow watermelon to cool with wort.
Second watermelon addition is in the secondary. Add watermelon puree to taste. 5 cups seemed to work very well for me. 5lbs of watermelon / 5 cups of puree is essentially 1 whole melon.
Straining is essential when moving from the secondary to the bottling bucket or keg. Watermelon puree leaves quite a bit of debris.This Recipe Has Not Been Rated